Pork Tenderloin with Mustard Sauce
Ingredients
- 2 pork tenderloins (1 1/2 lb. total), trimmed
- 2 Tbs. olive oil
- 5 Tbs. unsalted butter
- 1 tsp. minced shallot
- 1/4 C. dry white wine
- 2/3 C. chicken broth
- 3 Tbs. Dijon mustard
- 2/3 C. heavy cream
- 1 tsp. finely chopped fresh basil leaves
- 1 tsp. finely chopped fresh parsley leaves
- Garnish: 1 tsp. finely chopped fresh chives
Directions
Preheat oven to 400 degrees. Pat pork dry with paper towels and season with salt and pepper. In a large heavy kettle heat oil and 4 Tbs. butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155F for barely pink meat, 10 to 15 minutes.
While pork is roasting, add remaining Tbs. butter and shallot to kettle and cook over moderate heat until softened. Add wine, broth, and mustard and simmer, scraping up brown bits, until reduced by about half. Add cream and basil and simmer until thickened. Stir in parsley and salt and pepper to taste. Cut pork into 1/2-inch-thick slices. Pour sauce over pork and garnish with chives.
